New Orleans Buttermilk Drops – Black Foodie Finder

A New Orleans Bakery Classic with a Sweet Buttermilk Twist

These New Orleans Buttermilk Drops by Charlie Andrews are inspired by the beloved buttermilk drops once served at McKenzie’s Bakery in New Orleans. Fried until lightly crisp outside while staying soft, moist, and dense inside, they’re somewhere between a doughnut and an old-fashioned cake-style pastry.

The batter gets extra depth from cinnamon, nutmeg, vanilla, butter, almond, and cake batter extracts. Once fried, each drop is dipped in a buttery vanilla glaze and left just long enough for that thin, sweet coating to set.

Ingredients

For the Buttermilk Drops

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/3 cup buttermilk, room temperature
• 1/4 cup whole milk, room temperature
• 3 tbsp salted butter, melted
• 1 large egg, room temperature
• 2 tsp vanilla extract
• 1 tsp butter extract
• 1/2 tsp almond extract
• 1/4 tsp cake batter extract
• 48 fl oz vegetable or canola oil, for frying

For the Glaze

• 1 1/2 cups confectioners’ sugar
• 3 tbsp unsalted butter, melted
• 4 tbsp whole milk, warm
• 1 tsp vanilla extract
• 1/2 tsp butter extract
• 1/4 tsp almond extract

Step-by-Step Instructions

1. Mix the Dry Ingredients

• Sift the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt into a bowl.

2. Make the Batter

• Whisk the buttermilk, milk, butter, egg, and extracts.
• Stir into the dry ingredients until combined; the batter should be thick.

3. Heat the Oil

• Heat the vegetable or canola oil in a 4-quart pot to 350°F.

4. Scoop & Fry

• Scoop 2.7 oz of batter per drop into the oil.
• Fry only 4 at a time for 6–8 minutes, then cool on a rack for 10 minutes.

5. Make the Glaze

• Whisk the confectioners’ sugar, melted butter, warm milk, and extracts until smooth and creamy.

6. Glaze & Set

• Lightly coat each drop in glaze, return to the cooling rack, and let the icing set for 10–12 minutes before serving.

Pro Tips & Suggestions

• Don’t thin the batter—the thick consistency is intentional.
• Keep the frying oil at 350°F for even cooking.
• Fry only four drops at a time to avoid overcrowding the pot.
• Shake off excess glaze for the light coating Charlie recommends.

About the Creator

This recipe is by Charlie Andrews, the creator behind @charliethecookandrews. A New Orleans native, Charlie shares detailed Louisiana recipes and hometown classics with approachable, step-by-step instruction.

Charlie Andrews | @charliethecookandrews